Tarte Tatin

Name: Tarte Tatin
Total time: 60 min
Yield: Serves 8
Cuisine: Loire Valley
Ingredients: 1 sheet of all-butter shortcrust pastry; 8 firm Royal Gala apples; 150 g (¾ cup) granulated sugar; 100 g (3½ oz) salted butter; 1 tsp vanilla extract; 1 pinch of fleur de sel

Upside-down caramelized apple tart

⏱ 60 minServes 8Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1sheet of all-butter shortcrust pastry
8firm Royal Gala apples
150 g (5 oz)superfine sugar
100 g (3½ oz)salted butter
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)

1 sheet of all-butter shortcrust pastry
8 firm Royal Gala apples
150 g (5 oz) superfine sugar
100 g (3½ oz) salted butter
1 tsp vanilla extract
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 copper or cast-iron Tatin pan (26 cm / 10 in)

1 sharp paring knife

1 vegetable peeler

1 fan oven (180 °C / 350 °F)

1 cooling rack

1 large round serving plate

1 roll of parchment paper

1 bowl scraper

03 — Method

Peel and core the apples and cut them into even quarters so they cook evenly.Making it from scratch? See the shortcrust pastry — ≈ 15 min
Melt the butter in the pan over low heat, then add the sugar and cook to a light amber caramel.
Stand the apple quarters snugly upright in the hot caramel in a pretty circle.
Cook over medium heat for 25 minutes so the apples soften in the caramel and release their juices.
Unroll the pastry and lay it over the apples, gently tucking the edges down inside the pan.
Bake for 30 minutes at 180 °C (350 °F) fan until the pastry is golden and crisp.
Turn out while hot, flipping quickly onto the serving plate to keep the beautiful caramelized apples intact.